Hello everyone and thank you for helping to make this semester at Mother Hubbard’s a splendous success!  I had a lot of fun cooking with all my volunteers as well as serving such great patrons.  I hope everyone comes back next semester (the first Thursday in January) for more great food and company.  This week we have two recipes to share: soup and desert- enjoy and have a great holiday season!

Minestrone Soup (adapted from the People’s Potato Cookbook):

Garlic, minced

Chopped tomatoes, canned or fresh

Black-Eyed Peas, pre-cooked

Pepper, chopped

Onion, chopped

Carrots, chopped

Potato, chopped

T.V.P chunks

Oil

Balsamic Vinegar

Nutritional Yeast

Chili Flakes

Salt

Pepper

Basil

Veggie Stock

Saute onions, garlic, tomatoes, potatoes, and carrots in a pot with the oil for about 10 minutes

Add stock and bring to a boil.

Let simmer until the veggies are cooked.

Add TVP, beans, balsamic vinegar, and peppers.  Season to taste.

Crumbly cookie balls:

2 cups flour (plus extra for dusting)

3/4 cup sugar

1 tsp. baking powder

1/4 cup apple sauce

1/2 cup canola oil

4 tsp. vanilla

1/2 tsp. cinnamon

Sift dry together.  Combine wet ingredients in a separate bowl.  Add wet and dry while mixing.  Chill for 1-3 hours.  Form into balls and place on greased cookie sheets.  Bake at 350 f for about 10 minutes or until the bottom is slightly brown.  Cool before removing.

Howdy!

So it seems that people are really swamped with end-of-the-semester work these days, so yesterday was pretty slow.  We made black bean soup (along with the ever popular hummus and cookies), but it really felt like a meal for a colder day.  Therefore, you can correct my mistake and make this when the weather dinally does get cold here in Montreal.

BLADK BEAN SOUPIDY-DUPER:

Bunch of cooked black beans

carrots

celery

garlic

oil

stock

corriander

salt

cilantro

orange juice

Cook the veggies in the stock until tender.  In a pan, sautee the garlic in oil.  Combign the veggies, orange juice, garlic, and beans in a pot.  Add spices and herbs to taste and….Enjoy!

Next week is the final Mother Hubbard’s of the semester!  Be sure to come on by and enjoy the warm stew, freshly baked desert, and savory hummus.

Howdy, Howdy, Howdy!

It was another good week for mother hubbards.  We served 126 people apple sweet-potato stew and corn bread (with, of course, rice, hummus, bread, and drinks).  So…I have two recipes just for you:

Spicy Sweet-Potato apple stew:

cubed or sliced sweet potatoes

apples, cubed

grated ginger

veggie stock

salt

paprika

chili flakes

Cook the ginger and sweet potatoes in a pot with the veggie broth.  Saute and, when soft, blend part of the stew (with either an immersion blender or blender).  Add apples and season further to taste.  Serve warm- Yum!

Annnndddd, Here is the corn bread recipe (with the regular measurements- I timesd it by 7):

3/4 cup corn meal

1 cup flour

1/3 cup sugar

3 tsp. baking powder

1/2 tsp. salt

1 cup soy milk

1/4 cup soft tofu

2 tbs. margarine

Sift together all the dry ingredients, Add the wet in there and mix it all up!  Pour into a greased pan and bake at 425 f.  The time will depend on the size and type of the pan (check it often) but probably about 30 minutes.

We got a lot of requests for this recipe, so hopefully lots of people will be spreading cornbread love!

Hello, Hello!

The nights are getting colder and darker here in Montreal and as a result we seem to have more people packing into the Multi-faith chaplaincy for Thursday dinner.  Yesterday we had carrot ginger soup with roasted eggplant hummus.  Next week I think we’ll have a very fall themed meal with some sort of fresh baked item.  Hope to see you then!

Carrot Ginger soup:

chopped ginger

chopped garlic

red lentils (pre-cook them)

chopped tomatoes

onion

carrots

salt

chili pepper

stock

curry powder

corriander

fresh parsley

sautee ginger, garlic, and onions for 5 minutes.  Add spices.  Add stock and tomatoes and bring to a boil.  Add carrots and simmer about 20 minutes or until carrots are soft.  Adjust spices to taste.  Add parsley and serve!

That’s all for this week- be sure to stop by on Thursday at the Multi-faith chaplaincy from 5-7 pm for some good food and company.

Here is another soup recipe from Mother Hubbard’s cupboard (Thursday nights at Concordia’s multi-faith chaplancy- Rue Mackay, Montreal, Quebec, Canada, North America- you know the place).  This soup went over pretty well, so be sure to try it at home as the weather gets colder:

Black Eyed Pea Soup:

few ripe tomatoes

olive oil

onion

garlic

celery

sweet potato

salt

cayenne

paprika

corriander

tumeric

basil

cinnamon

bay leaf

water

cooked black eyed peas

Core and blanch the tomatoes for ten seconds.  Remove from water and chop.

Saute onions and garlic in oil for several minutes.  Add sweet potato, celery, (any other veggies) and spices for a few more minutes.  Add water and simmer for about fifteen minutes or until veggies are cooked.  Add tomatoes and peas.  Heat, adjust seasonings, and serve, possibly with a grain.

That’s all for now!

Be sure to come by next week for more food and good company!

Howdy!

It was another good week at Mother Hubbard’s Cupboard.  We served 124 people black bean dip, pumpkin soup, and brownies.  Thanks to everyone who pitched in to make this week a success.  I have two recipes for you this week.  The first is the pumpkin soup that I will try my best to commit to writing, and the second is the brownie recipe:

Creamy pumpkin soup:

plenty of cooked, pured pumpkin

onions

garlic

oil

corriander

tumeric

salt

chic peas

Sautee chopped onions and garlic in oil until translucent.  Add spices, cooked chic peas, and pumpkin.  Heat and further season to taste.

Enjoy!

Fudgy Brownies (courtesy of the fatfree vegan):

1 cup Sucanat — or sugar
4 ounces medium-firm tofu — OR firm or extra-firm SILKEN tofu (reduced fat if you like)
1/2 cup unsweetened cocoa — (or carob powder if you insist)
1/3 cup flour
1/4 cup water
4 teaspoons powdered EnerG egg replacer
1 tablespoon instant coffee — or coffee substitute granules
2 teaspoons vanilla — (2 to 3)
1 1/2 teaspoons vinegar
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda

Preheat the oven to 350 degrees F. In the food processor mix until smooth the sugar, tofu, cocoa, water, egg replacer, coffee granules, vanilla and vinegar.

In a medium bowl whisk together the flour, salt, baking powder and soda. Add the cocoa mixture and mix briefly. Add nuts, if using.

Pour the mixture into a nonstick or lightly-oiled or sprayed 7×11″ or 8×8″ cake pan. Spread evenly. Bake 25 minutes. Cool on a rack in the pan, then cut into 16 bars.

See you next week!

Vegan Corn Chowder:

frozen corn

butter beans (pre soaked and cooked)

carrots

red pepers

any other veggies

stock

dill

corriander

salt

soy milk

Make the stock and heat to a boil.  Add veggies (including frozen corn if uncooked) and simmer lightly until tender.  Add cooked beans, corn (if cooked), soy milk, and spices.  Reheat. Enjoy!

We also had some delicious hummus last week made with turmeric and hot pepper.

Howdy, all!

We had another exciting week, serving 108 people.  I head tell that this week’s meal was pretty tasty; I didn’t really follow any recipe but I’ll try to get the gist of it here.  All of the recipes I post are very general guidelines for meals- I’m a big believer in doing things one’s own way and testing as you go along.  It’s very different making food for 4 verses 100, plus there are different stoves, different varrities of the same food, etc.  Anyways, here it is, Cauliflower Dahl:

Cauliflower

Onions

Red pepers

French lentils (the green ones)

Stock

Tumeric

Ginger

Cinnamon

Corriander

Salt

Oil

Saute the onions in oil and spices until translucent.  Add chopped cauliflower and red peper, and lentils, mix,and add stock (I used the chic pea broth leftovers).  Bring to a boil for about 10-15 minutes until the lentils are cooked but not mushy.  Season to taste.  Serve with rice or other grain.  Yum!

Howdy, all.

Last week we had a sound 118 people come by for Mother Hubbard’s vegan food.  Thanks to all the generous donating, I was able to make a desert, an old favorite, Date Squares!  The meal itself turned out pretty well too; here’s the recipe:

Savoury Turnip Soup:

Turnips

Potatoes

onions

kidney beans

cumin

molasses

veggie stock

Pretty simple- I precooked the beans, cooked the veggies in the stock (30 or so minutes) after sauteing the onions in the cumin.  I added the beans and the molasses afterwards and, as always, served it over rice.

Enjoy!

Just another thought…

In the interest of sustainability and the sanity of Mo-Hubbs’ volunteers, it would be great if people made a point to bring Tupperware to each meal.  It would save us work and prevent unnecessary waste if you can’t eat everything right away.  I’ll do my best to remind people about that next week- and thank you to everyone who already brings their own containers.

Mother Hubbard